While fish is steaming, heat ginger in vegetable oil on medium or medium low heat (just enough to soften).

Add soy.

Add any white stalky parts of the green onion, and cook until these parts are warmed through.

Add green parts of the green onion and stir in.

Remove from heat.

Plate the fish, top with a little bit of the ginger dressing and a scattering of cilantro.

Variations to consider:

Substitute 1/3 sesame oil for vegetable oil.

Make more dressing and dress fish prior to cooking, and bake instead of steaming.

I love a good steamed fish, and one of the best I ever tasted was Lantern's steamed grouper with black bean sauce, which I had only a bite of (because it was somebody else's meal). I tried imitating the recipe with frozen tilapia and black bean sauce from the jar. Bleah. I mean, it was OK. But in comparison, bleah. I had been meaning to retry the idea but hadn't gottten around to it until recently.

For this meal, I told the folks at Grand Asia Market what I more or less wanted to do, and they suggested both the fish and the dressing. Did you know that Grand Asia Market and its affiliated restaurant will sell you a fish (live or on ice) and cook it up for you right there and then? Holy cats -- that's cool.